Slow Cooker Braised Short Ribs
Short ribs seared hard, then left in the slow cooker with red wine, tomato, and thyme until the meat gives way completely. This is my cold-weather company dinner, because the oven never needs watching and the sauce makes itself.
- Course
- Main Course
- Cuisine
- American
- Prep Time
- 30 min
- Cook Time
- 8 hr
- Total Time
- 8 hr 30 min
Why This Recipe Works
Short ribs are built for a long braise because the meat is threaded with collagen that needs time, not aggressive heat. The slow cooker handles that part well, but the flavor still starts in a skillet: deeply browned ribs, browned vegetables, tomato paste cooked until brick-red, and wine reduced before anything goes into the cooker.
Searing is not cosmetic. A pale rib put straight into liquid will eventually become tender, but the sauce will taste flat. Let each side develop a dark crust and work in batches so the pan stays hot enough to brown instead of steam.
The red wine should reduce by roughly half before it joins the ribs. That cooks off the raw alcohol edge and concentrates the browned bits from the pan. The finished sauce is then reduced again after the ribs come out, which gives it enough body to coat the meat rather than pooling like broth.
These are ready when a fork slides into the meat with almost no resistance and the bone begins to loosen. They are even easier to serve the next day, when the fat has chilled into a solid layer that lifts cleanly from the sauce before reheating.
Variation Ideas
- Add a strip of orange zest to the braise for a brighter winter version.
- Replace one-third of the wine with stout for a darker, maltier sauce.
- Stir sautéed mushrooms into the reduced sauce before serving.
- Serve the ribs over polenta instead of mashed potatoes so the sauce has somewhere to go.
Ingredient Substitutions
- Bone-in beef short ribs
- Boneless short ribs work; begin checking about an hour earlier because smaller pieces can finish faster.
- Dry red wine
- Use additional beef broth plus 1 tablespoon balsamic vinegar for acidity and depth.
- Beef broth
- Unsalted chicken stock works surprisingly well; add a teaspoon of soy sauce or Worcestershire for extra savoriness.
- Fresh thyme
- Use 1 teaspoon dried thyme, added with the broth, and remove the bay leaves before reducing the sauce.
Frequently Asked Questions
Why are my short ribs still chewy?
They need more time. Short ribs pass through a tough stage before the collagen fully softens. Continue cooking on low until a fork enters easily and the meat begins to pull from the bone.
Do I have to sear them first?
For tenderness, no; for flavor, yes. Browning the ribs and vegetables is what gives the sauce its deep roasted character. The slow cooker cannot reproduce that step.
How do I remove all the fat from the sauce?
The cleanest method is to chill the cooked ribs and sauce separately overnight. The beef fat sets into a firm cap that can be lifted off in one piece before reheating.
Can I make them a day ahead?
Yes, and they are arguably better that way. Cool them in their sauce, refrigerate overnight, remove the solid fat, then reheat gently covered at 325°F or on low heat.
Can I freeze braised short ribs?
Freeze the meat submerged in sauce for up to 3 months. Thaw overnight in the refrigerator and reheat slowly so the meat does not dry at the edges.
Tools For This Recipe
As an Amazon Associate, I earn from qualifying purchases.
What to Serve With Slow Cooker Braised Short Ribs
Recipe Card
Slow Cooker Braised Short Ribs
By Gabriella
- Course
- Main Course
- Cuisine
- American
- Prep Time
- 30 min
- Cook Time
- 8 hr
- Total Time
- 8 hr 30 min
Ingredients
- 4 lbs bone-in beef short ribs
- Kosher salt and black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, cut into chunks
- 3 celery stalks, sliced
- 5 garlic cloves, smashed
- 3 tbsp tomato paste
- 1 1/2 cups dry red wine
- 1 1/2 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- 1
Season the short ribs generously and sear them in the oil over high heat until a dark crust forms on all sides — this is where the flavor comes from, so do not rush it.
- 2
Move the ribs to the slow cooker and cook the onion, carrots, and celery in the same pan for 5 minutes.
- 3
Stir in the garlic and tomato paste, cook a minute, then deglaze with the wine and let it bubble down by half.
- 4
Pour the vegetables and liquid over the ribs, add the broth, thyme, and bay leaves, and cook on low for 8 hours.
- 5
Lift out the ribs, skim the fat from the sauce, and reduce it in a saucepan for 10 minutes before spooning it back over the meat.
More recipes like Slow Cooker Braised Short Ribs
Pop your email in and I'll send you new recipes from this corner of the kitchen — plus the ones we keep making on repeat.
More Recipes Like This
Need the right pan or tool for this recipe? Browse our Kitchen Favorites — cookware and tools matched to the jobs that come up across our recipes.